1 pound lean ground beef
1/4 cup minced onion
1/2 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3 cups water
1 (10 ounce) can mushrooms, drained
2 tablespoons olive oil
2 teaspoons hot water
2 tablespoons all-purpose flour
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, brown the ground beef (red part in the picture) and drain off liquid. Stir in onion and garlic powder, basil, sage, rosemary, marjoram, basil, rosemary, marjoram, basil, rosemary and oregano. Stir well. Cut into 1 inch cubes.
In a medium saucepan, heat water and oil to salted temperature. Bring water to a boil, then add mushrooms and oil. Stirring often until mushrooms are tender.
Stir in pasta mixture. Mix well and cook over low heat for 4-5 minutes:
Place 2 tablespoons water in the bottom of a 9x13 inch baking dish. Spread 1/2 cup of the beef mixture over the bottom of the dish. Sprinkle another tablespoon of water over the beef mixture. Mix the mushrooms into the top of the dish, then layer with spinach, onions, cilantro and mushrooms. Top with rice. Sprinkle with remaining 1/2 cup beef. Pour tomato sauce over all. Sprinkle with remaining 1/2 cup chopped onion and garlic powder.
Bake in preheated oven for 1 hour, or until thick. Serve hot or cold.